This dish has Chilli as the base ingredient in three different forms which add up the spice level for a different gastronomical experience. The hot and spicy chilli padi triggers the spicy level to the dish pairing up with lombok chilllies.
In a pan heat the oil and add cinnamon, star anise, then add garlic and saute for a minute,.
Next add onion, tomato and fresh lombak chilli cut into 2 ' pieces and saute for couple of minutes.
Now add ground pastes, the fresh red chilli paste, dried chilli paste. Mix thoroughly and add the chicken pieces into the pan.
Next add salt, chilli sauce and add 1/2 cup of water to the chicken and bring to boil, then close the pan with a lid and allow it to cook for 10 minutes or till the chicken gets cooked on low flame stirring the chicken pieces occasionally.
Now remove the lid add sugar and stir.
Prepare the corn starch by adding 2 tsp of water to the corn flour and add to the chicken. Mix and remove the pan from heat.
You may alter the spiciness by adding lemon juice to the dish. You may substite the red chillies to Kashmir chillies to reduce the spiciness of the dish.